Description
Creamy Spinach-Stuffed Salmon
Ingredients
4 salmon fillets
2 cups fresh spinach
½ cup cream cheese
¼ cup grated Parmesan cheese
2 cloves garlic (minced)
1 tbsp olive oil
1 tsp paprika
Salt and pepper to taste
Instructions
Prepare the Filling
Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
Stir in spinach and cook until wilted.
Mix the cooked spinach with cream cheese and Parmesan in a bowl. Season with salt and pepper.
Stuff the Salmon
Using a sharp knife, cut a pocket in each salmon fillet. Be careful not to cut all the way through.
Stuff each pocket with the creamy spinach mixture.
Season the Salmon
Brush the salmon with olive oil and sprinkle with paprika, salt, and pepper.
Bake to Perfection
Preheat the oven to 375°F (190°C). Place the stuffed salmon on a baking sheet lined with parchment paper.
Bake for 15–20 minutes, or until the salmon is cooked through and flaky.
Serve & Enjoy
Garnish with a sprinkle of fresh parsley and serve warm with a side of roasted vegetables or rice.
Pro Tip
Add a squeeze of fresh lemon juice
before serving for a burst of freshness. This elegant dish is perfect for dinner parties or a fancy weeknight meal!
Step-by-Step Guide
Follow these detailed steps for perfect stuffed salmon every time. First, ensure your salmon fillets are at room temperature for even cooking. Pat them dry with a paper towel. For the filling, thoroughly squeeze any excess moisture from the wilted spinach after cooking; this prevents a soggy filling. When mixing the cream cheese, Parmesan, and spinach, ensure the mixture is fully combined and slightly cool before stuffing. To create the pocket, hold the fillet flat and use a small, sharp paring knife. Insert it into the thickest side of the fillet and gently slice horizontally, stopping about 1/2 inch from the opposite edges to form a secure pouch. Use a small spoon to carefully fill each pocket, but do not overstuff.
Serving Suggestions
This elegant salmon dish pairs beautifully with a variety of sides. For a light meal, serve it alongside a crisp arugula salad with a lemon vinaigrette. Heartier options include garlic mashed potatoes, quinoa pilaf, or roasted asparagus. A dollop of dill yogurt sauce or a simple beurre blanc can elevate the dish further. For presentation, place the salmon on a bed of creamy polenta and drizzle with the pan juices.
How-to Summary
Quickly recap the key process: Sauté garlic and spinach, mix with cheeses to create the filling. Cut a pocket into each salmon fillet, stuff, and season. Bake at 375°F (190°C) for 15-20 minutes until flaky. Garnish and serve.
Frequently Asked Questions
Can I use frozen spinach? Yes, but you must thaw and thoroughly squeeze it dry to remove all liquid, preventing a watery filling.
How do I know when the salmon is done? The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The filling should be hot.
Can I prepare this ahead of time? You can prepare the filling and stuff the fillets up to 4 hours in advance. Keep them covered in the refrigerator until ready to bake.
What can I substitute for cream cheese? Goat cheese, ricotta, or a dairy-free cream cheese alternative work well for a similar creamy texture.
Is it possible to cook this on the grill? Absolutely. Use a medium-high heat and place the stuffed salmon in a foil packet or on a well-oiled grill mat to prevent sticking and filling leakage. Cook for approximately the same time.
Common Mistakes to Avoid
- Overstuffing the pocket: This can cause the filling to leak out during baking and may prevent even cooking.
- Not removing spinach moisture: Excess water will make the filling runny and can steam the salmon instead of baking it.
- Cutting the pocket too deep: Slicing completely through the fillet will cause the filling to spill out. Always leave a border.
- Using cold salmon: Baking straight from the fridge can result in uneven cooking—the outside may overcook before the inside is done.
Conclusion
Creamy Spinach-Stuffed Salmon is a deceptively simple dish that delivers impressive flavor and presentation. By mastering the technique of creating the pocket and preparing a dry, flavorful filling, you can create a restaurant-quality meal at home. This versatile recipe is adaptable to your taste and dietary preferences, making it a reliable choice for both special occasions and nourishing weekday dinners. Remember the pro tip: a final squeeze of fresh lemon juice truly brings all the bright, rich flavors together.